RU2802071C2 - Compositions and methods for reducing sugar content in juices - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: juice-based drink is proposed, containing from 40 wt.% to 85 wt.% of a juice base, having a Brix value of 7.5° Bx to 25° Bx, and the juice base contains at least one fruit juice; from 5 wt.% to 35 wt.% of the first liquid, and the first liquid is juice and has a Brix value of 2° Bx to 7° bx; and from 3 wt.% to 30 wt.% of the second liquid, and the second liquid is juice and has a Brix value from 1° Bx to 6° bx. The fruit juice is different from each of the first liquid and the second liquid, the second liquid is different from the first liquid, and the Brix value of the second liquid is lower than the Brix value of the first liquid.

EFFECT: invention provides obtaining a low-calorie product.

20 cl, 1 dwg, 4 tbl

Description

Technical field

[0001] The present invention relates generally to juice-based products, and more particularly to juice-based beverages that contain one or more low sugar juices.

BACKGROUND OF THE INVENTION

[0002] 100% juices are often sought after by consumers who seek natural ingredients such as fruits and vegetables. These types of juices may contain fruit juices, vegetable juices, concentrates, purees, nectars, and other ingredients derived from fruits and vegetables.

[0003] Some consumers have begun to pay extreme attention to limiting the calorie content of juice. Typically, juices consumed as beverages contain between 10 grams of sugar and 40 grams of sugar per 250 ml serving. Although sugar is not typically added to 100% juices, it is present naturally in fruits and vegetables.

[0004] In some cases, low-calorie food products may be odorless compared to their full-calorie food counterparts. For example, consumers may perceive certain low-calorie foods as not being sweet enough. Manufacturers have attempted to overcome this problem by adding sugar substitutes and flavorings to make the low calorie food product taste more like its full calorie counterpart. For example, low-calorie orange juice products were made by diluting apecil juice with drinking water and adding sweeteners, colors, and flavors. However, some consumers may still experience differences between such products and their full-calorie counterparts. In addition, some non-natural ingredients, including sweeteners, are often misunderstood by some consumers.

DISCLOSURE OF THE INVENTION

[0005] The present invention relates to juice-based beverages having a reduced calorie content. In a first embodiment, novelty aspects of the present invention are directed to a juice-based beverage containing from about 40 wt. % to about 85 wt. % juice base having a Brix value of from about 7.5°Bx to about 25°Bx. In addition, the juice base contains at least one fruit juice. The juice-based beverage contains from about 5 wt. % to about 35 wt. % of the first liquid, which is juice and has a Brix value of from about 2°Bx to about 7°Bx. The juice-based beverage also contains from about 3 wt. % to about 30 wt. % of a second liquid that is juice and has a Brix value of from about 1°Bx to about 6°Bx, wherein the Brix value of the second liquid is lower than the Brix value of the first liquid.

[0006] In a second embodiment, novel aspects of the present invention are directed to a method for producing a juice-based beverage. A juice base is provided containing at least one fruit juice and having a Brix value of from about 7.5°Bx to about 25°Bx. A first liquid is also provided, which is juice and has a Brix value of about 2°Bx to about 7°Bx. A second liquid is also provided, which is juice and has a Brix value of from about 1°Bx to about 6°Bx. In addition, the Brix value of the second fluid is lower than the Brix value of the first fluid. After that, the juice base is combined with the first liquid and the second liquid to obtain a juice-based drink that contains from about 40 wt. % to about 85 wt. % juice base, from about 5 wt. % to about 35 wt. % of the first liquid, as well as from about 3 wt. % to about 30 wt. % of the second liquid.

[0007] In a third embodiment, novelty aspects of the present invention are directed to a juice-based beverage comprising a juice base, a first liquid, and a second liquid. A juice base that contains at least one fruit juice has a first Brix value. The first liquid is juice with a second Brix value, and the second liquid is juice with a third Brix value that is lower than the second Brix value. In addition, the juice-based drink has a fourth Brix value, which is 20-40% lower than the first Brix value.

[0008] These and other objects, together with the advantages and features of the present invention, will become clear upon reading the following description and the accompanying drawing. In addition, it should be understood that features of the various embodiments described herein are not mutually exclusive and may be present in various combinations and transformations.

Brief description of the drawings

[0009] The detailed description refers in particular to the following figure, in which:

[0010] FIG. 1 is a principal component analysis diagram depicting sensory characteristics determined for formulations containing varying amounts of orange juice, coconut water, and lettuce juice.

Detailed description

[0011] While modifications and alternative forms may be made to the intent of the present invention, specific examples of embodiments thereof have been shown by way of example in the drawing and will be described in detail herein. However, it is to be understood that it is not intended to limit the present invention to the specific forms disclosed, but rather, the invention is intended to cover all modifications, equivalents and alternatives falling within the spirit and scope of the invention as defined by the appended claims.

[0012] The present invention generally relates to juice-based drinks, such as 100% juice-based drinks, that have a reduced calorie content. In particular, the juice-based beverage of the present invention may have organoleptic properties that are similar, substantially identical, or identical to those of the juice base used to make the juice-based beverage, while having fewer calories per serving compared to the juice base. taken separately. Organoleptic properties include, without limitation, properties that relate to smell, taste, mouthfeel, texture, or aftertaste. More specific examples of organoleptic properties may include, without limitation, citrus flavor, orange flavor, fresh/raw orange flavor, general vegetable flavor, celery flavor, cucumber flavor, sweetness, saltiness, bitterness, astringency, viscosity, and dry mouth sensation. .

[0013] Juice-based beverages described herein include juice blends. As used herein, the term "juice" is defined as a liquid obtained by extraction from a fruit, vegetable, or plant. Examples of juices include, without limitation, fruit juice, vegetable juice, vegetable juice, vegetable water, and sap. Examples of juices also include juices that are reconstituted from concentrate (FC) juices, straight-pressed juices (NFC), purees, nectars, or combinations thereof. The juice-based beverages described herein comprise a juice base and one or more juice-containing liquids having fewer calories per serving than a juice base. The juice-based beverages described herein have desirable organoleptic characteristics (eg, organoleptic characteristics similar to those of a juice base) while also having fewer calories per serving and less sugar per serving compared to a juice base. In some embodiments, one or more low calorie liquids, when evaluated individually, have one or more undesirable organoleptic characteristics. However, the combination of the juice base and one or more low calorie juices synergistically produces a juice mixture having a desirable organoleptic profile that eliminates or mutes the undesirable characteristics of the one or more low calorie juices.

[0014] As also described herein, a juice-based beverage may contain juice from two or more natural sources. Natural sources include, but are not limited to, fruits, vegetables, and other plants. In some embodiments, the juice-based beverage is derived entirely from ingredients from natural sources. For example, in some embodiments, the juice-based beverage is 100%, about 100%, greater than about 99.9%, greater than about 99% juice by weight.

[0015] The combination of juices that make up the juice based beverage is selected such that the organoleptic properties of the juice based beverage are similar, substantially identical, or identical to those of the juice base, as determined by a qualified sensory evaluation panel. For example, in some embodiments, the juice-based beverage is based on apricot juice, apple juice, orange juice, melon juice, grapefruit juice, lemon juice, lime juice, tangerine juice, tangelo juice, kumquat juice, mango juice, pear juice, peach juice. , pineapple juice, papaya juice, passion fruit juice, grape juice, strawberry juice, raspberry juice, currant juice, blueberry juice, blackberry juice, acai juice, lychee juice, kiwi juice, pomegranate juice, chokeberry juice, cranberry juice, banana juice, green juice or a combination of the above, and the like. As used herein, "green juice" refers to juice that is naturally green in color and may include one or more juices selected from the group consisting of sweet potato, grape, apple, banana, mango, pineapple, orange, carrot juice. , lime, cabbage and spinach. It should be understood that "green juice" must contain at least one ingredient that is naturally green, but it may also contain other ingredients that are not green, such as lemon.

[0016] In some embodiments, the juice-based beverage is based on orange juice, apple juice, pear juice, grape juice, pineapple juice, cranberry juice, strawberry juice, mango juice, pomegranate juice, grapefruit juice, green juice, or a combination of the above. In preferred embodiments, the juice-based beverage is based on orange juice, apple juice, or green juice.

[0017] Juice-based beverages of the present invention may include fruit juices, vegetable juices, concentrates, purees, nectars, or other ingredients derived from fruits, vegetables, or other plants. In some embodiments, juice-based beverages are derived entirely from ingredients from natural sources. Alternatively, juice-based beverages may contain one or more non-natural ingredients. Juice-based beverages may optionally be made entirely from organic ingredients. Juice-based drinks may optionally be made entirely from non-GMO ingredients.

[0018] Examples of fruit juices, vegetable juices, and vegetable water that can be used in conjunction with the present invention include, but are not limited to, those derived from apricot, apple, orange, melon, grapefruit, lemon, lime, tangerine , coconut, tangelo, kumquat, mango, pear, peach, pineapple, cranberry, banana, papaya, passion fruit, grape, strawberry, raspberry, currant, blueberry, blackberry, acai, lychee, kiwi, pomegranate, chokeberry, watermelon, lettuce lettuce, cabbage, spinach, kale, chard, arugula, tomato, celery, onion, watercress, cucumber, carrot, parsley, cilantro, basil, mint, fennel, dill, beet, ginger, wheat germ, asparagus, potato, sweet potato, turnip, swede, algae, seagrass, leaves, bark, trees, grains, grass, bamboo, birch, maple, artichoke, olive, cactus, aloe, sugar cane, barley, combinations thereof, and the like.

[0019] In another aspect of any of the embodiments of the present invention, the juice-based beverage comprises a juice base derived from one or more juices. In some embodiments, the juice base contains at least one fruit juice.

[0020] For example, the juice base may contain juice selected from the group consisting of orange, apple, pear, grape, strawberry, banana, green juice, and combinations thereof. For example, the juice base may be orange juice. For example, the juice base may be a mixture of orange juice and strawberry juice. For example, the juice base may be green juice. For example, green juice may contain sweet potatoes, grapes, apple, banana, mango, pineapple, orange, carrot, lime, kale, and spinach. For example, the juice base may be apple juice.

[0021] The juice base has a sugar concentration greater than that of the resulting juice-based beverage. The amount of sugar in a juice-based beverage, juice-based or low-calorie liquids according to the present invention can be measured in grams of sugar per ml. For example, the sugar content of the juice base may be from about 10 to about 40, from about 15 to about 40, from about 20 to about 40, from about 25 to about 40, from about 30 to about 40, from about 10 to about 35 , about 15 to about 35, about 20 to about 35, about 25 to about 35, about 30 to about 35, or about 25 grams of sugar per 250 ml.

[0022] Alternatively, the concentration of sugar in a juice-based beverage, juice-based or low-calorie liquid can be expressed as a Brix value. The Brix values used herein are based on the refractive index obtained at 20°C in accordance with the United States Harmonized Customs Tariff System (HTSUS), Revision 9. Alternatively, the Brix value of a specific juice refers to the Brix level of that juice in unit strength form (i.e. not from concentrate or reconstituted from concentrate). For example, FC orange juice has a Brix value that is comparable to NFC orange juice even when diluted from juice concentrate. In the United States, the standard unit for orange juice made from concentrate is at least 11.8°Bx.

[0023] The juice base may have a Brix level of from about 7.5 to about 25°Bx. The present invention is most effective when the Brix level of the juice base is between 10 and 25°Bx. It is very difficult to effectively reduce the Brix level of a juice base having a Brix value greater than 10°Bx, since such juice bases are widely perceived as sugary drinks. Thus, the technical difficulty of lowering the Brix level without adversely affecting the organoleptic characteristics associated with the juice base is significant, and this becomes even more difficult as the Brix levels of the juice base are increased. In the most preferred embodiment, the juice base has a Brix level of from about 11 to about 15°Bx. In another embodiment, the juice base has a Brix level above 10°Bx and the juice based beverage has a Brix level below 10°Bx.

[0024] The amount of juice base present in the juice based beverage may be from about 40% to about 85% by weight of the juice based beverage. In a preferred embodiment, the amount of juice base present in the juice based beverage may be from about 50% to about 80% by weight of the juice based beverage.

[0025] The juice base is mixed with one or more liquids, with each liquid having a low calorie content per serving compared to the juice base. The low calorie liquids may be juices (eg fruit juices, vegetable juices and/or vegetable water). One or more low-calorie liquids can be obtained from plant material. In addition, one or more low calorie liquids are complementary to the juice base and/or other low calorie liquids to provide the desired organoleptic profile. In particular, low calorie liquids can be selected such that the juice based beverage has an organoleptic profile similar to that of a single juice base, but without or limited undesirable characteristics that may be associated with one or more low calorie liquids individually. .

[0026] The low calorie liquid according to the present invention may include juice, vegetable water, vegetable sap or sap, which are selected from the group consisting of coconut, watermelon, beetroot, ginger, potato, turnip, swede, bamboo, birch, maple , cactus, aloe, sugarcane, barley, lettuce, kale, chard, arugula, watercress, wax gourd, tomato, celery, onion, cucumber, parsley, cilantro, basil, mint, fennel, dill, wheat germ , asparagus, artichoke, olives, etc.

[0027] The low calorie liquid used in the present invention has a low sugar concentration compared to the sugar concentration in the juice base. The concentration of sugar in any of the low calorie liquids according to the present invention can be measured in grams of sugar per ml of liquid. For example, the sugar content of the low calorie liquid may be from about 1 to about 20, from about 1 to about 15, from about 1 to about 12, from about 1 to about 10, from about 1 to about 8, from about 1 to about 5 , from about 1 to about 3, from about 1 to about 2, from about 3 to about 20, from about 3 to about 15, from about 3 to about 12, from about 3 to about 10, from about 3 to about 8, from about 3 to about 5, from about 5 to about 20, from about 5 to about 15, from about 5 to about 12, from about 5 to about 10, from about 5 to about 8, from about 8 to about 20, from about 8 to about 15, or about 8 to about 12, or about 8 to about 10 grams of sugar per 250 ml of liquid.

[0028] Alternatively, the sugar concentration may be expressed as a Brix value. The low calorie liquid may have a Brix level of from about 1 to about 7°Bx. In a preferred embodiment, the low calorie liquid may have a Brix level of from about 2 to about 6°Bx.

[0029] In some embodiments, the juice base is mixed with at least two of the low-calorie liquids described herein. The first and second low calorie liquids may be complementary with respect to each other in such a way as to mitigate undesirable characteristics that may be associated with one or both of the first and second low calorie liquids. In particular, undesirable characteristics may become less significant when a juice-based beverage is evaluated by a qualified sensory evaluation panel. As a result, the first and second low calorie liquids can provide a desirable organoleptic profile in a juice based beverage.

[0030] The first low calorie liquid may include a juice selected from the group consisting of juice of coconut, watermelon, beetroot, ginger, potato, turnip, swede, bamboo, birch, maple, cactus, aloe, sugarcane, barley, etc. P. For example, in some embodiments, the first low calorie liquid is coconut water.

[0031] Coconut water contains a clear-translucent liquid found inside coconuts. This liquid can be extracted from the coconut by drilling a hole or otherwise opening the shell of the coconut to gain access to the interior. Coconut water can be formed from a concentrate or puree. In some embodiments, coconut water may contain other parts of the coconut, such as pulp, milk, or oil. Coconuts used to produce coconut water can come from tall, hybrid, or dwarf coconut trees from various regions of the world.

[0032] In some embodiments, the sugar content of the first low calorie liquid may be from about 3 to about 20, from about 3 to about 15, from about 3 to about 12, from about 3 to about 10, from about 3 to about 8, from about 3 to about 5, from about 5 to about 20, from about 5 to about 15, from about 5 to about 12, from about 5 to about 10, from about 5 to about 8, from about 8 to about 20, from about 8 to about 15, or about 8 to about 12, or about 8 to about 10 grams per 250 ml of liquid.

[0033] Alternatively, the sugar content of the first low calorie liquid may be expressed as a Brix value. The first low calorie liquid may have a Brix level of from about 2 to about 7°Bx. In a preferred embodiment, the first low calorie liquid has a Brix level of from about 2 to about 6°Bx.

[0034] In some embodiments, the first low calorie liquid has salty, nutty, or sweet flavor characteristics. Combining the first low calorie liquid with the second low calorie liquid and/or juice base can drown out these flavor profiles.

[0035] The second low calorie liquid may include juice, vegetable water, vegetable juice, or sap, which are selected from the group consisting of turnip, lettuce, kale, chard, arugula, watercress, tomato, celery, onion, cucumber, parsley, cilantro, basil, mint, fennel, dill, wheat germ, asparagus, artichoke, olives, etc. For example, in some embodiments, the second low calorie liquid is lettuce juice.

[0036] Lettuce juice contains liquid extracted from lettuce using squeezing methods. For example, lettuce juice can be extracted from lettuce using grinding, centrifugation, and/or pulverization techniques. For example, lettuce juice can be formed from a concentrate or puree.

[0037] In some embodiments, the sugar content of the second low calorie liquid may be from about 1 to about 10, from about 1 to about 8, from about 1 to about 5, from about 1 to about 3, from about 1 to about 2, about 3 to about 10, about 3 to about 8, about 3 to about 5, about 5 to about 10, or about 5 to about 8 grams per 250 ml of liquid.

[0038] Alternatively, the sugar content of the second low calorie liquid may be expressed as a Brix value. The second low calorie liquid may have a Brix level of from about 1 to about 6°Bx. In a preferred embodiment, the implementation of the second low-calorie liquid has a Brix level from about 2 to about 5°Bx. In the most preferred embodiment, the second low calorie liquid has a Brix level of from about 2 to about 4°Bx.

[0039] In some embodiments, the second low calorie liquid has vegetable flavor characteristics. Combining the second low calorie liquid with the first low calorie liquid and/or juice base can drown out these flavor profiles.

[0040] In some embodiments, the second low calorie liquid has a lower sugar concentration compared to the sugar concentration of the first low calorie liquid. In particular, the second low calorie liquid may have a Brix value that is lower than the Brix value of the first low calorie liquid by from about 5% to about 90%. In a preferred embodiment, the second low calorie liquid has a Brix value that is from about 10% to about 75% below the Brix value of the first low calorie liquid.

[0041] The amount of the first low calorie liquid present in the juice based beverage may be from about 5% to about 35% by weight of the juice based beverage. In a preferred embodiment, the first low calorie liquid is present in an amount of from about 5% to about 30% by weight of the juice beverage.

[0042] The amount of the second low calorie liquid present in the juice based beverage may be from about 3% to about 30% by weight of the juice based beverage. In a preferred embodiment, the amount of the second low calorie liquid is from about 3% to about 25% by weight of the juice beverage.

[0043] In some embodiments, the juice base is orange juice, the first low calorie liquid is about 15 to about 30% by weight of the beverage based, and the second low calorie liquid is about 2 to about 10% by weight of the juice based beverage.

[0044] In some embodiments, the juice base is apple juice, the first low calorie liquid is from about 15 to about 30% by weight of the beverage based, and the second low calorie liquid is from about 2 to about 10% by weight of the juice based beverage.

[0045] In some embodiments, the juice base is green juice, the first low calorie liquid makes up about 5 to about 15% by weight of the beverage based, and the second low calorie liquid makes up about 15 to about 25% by weight of the juice based beverage.

[0046] In some embodiments, the juice base is fruit juice, the first low calorie liquid is coconut water and is from about 15 to about 30% by weight of the beverage base, and the second low calorie liquid is lettuce juice and is from about 2 to about 10% by weight of a juice based beverage.

[0047] In some embodiments, the juice base is citrus juice, the first low calorie liquid is coconut water and is from about 15 to about 30% by weight of the beverage base, and the second low calorie liquid is lettuce juice and is from about 2 to about 10% by weight of a juice based beverage.

[0048] In some embodiments, the juice base is orange juice, the first low calorie liquid is coconut water and is from about 15 to about 30% by weight of the beverage base, and the second low calorie liquid is lettuce juice and is from about 2 to about 10% by weight of a juice based beverage.

[0049] In some embodiments, the juice base is apple juice, the first low calorie liquid is coconut water and is from about 15 to about 30% by weight of the beverage base, and the second low calorie liquid is lettuce juice and is from about 2 to about 10% by weight of a juice based beverage.

[0050] In some embodiments, the juice base is green juice, the first low calorie liquid is coconut water and is from about 5 to about 15% by weight of the beverage base, and the second low calorie liquid is lettuce juice and is from about 15 to about 25% by weight of a juice based beverage.

[0051] In some embodiments, the ratio of the first low calorie liquid to the second low calorie liquid by weight may be from about 10:1 to about 1:1.

[0052] In some embodiments, the juice-based beverage contains no or substantially no additives. For example, a juice-based beverage may be free or substantially free of auxiliary flavors, sweeteners, masking agents, and/or sugar.

[0053] In alternative embodiments, the juice-based beverage may contain one or more additives. Used in the present invention, "additive" refers to an ingredient that is not fruit juice, vegetable juice or vegetable water. Illustrative additives include, but are not limited to, auxiliary flavors, sweeteners, masking agents, and sugar.

[0054] In some embodiments, the juice-based beverage contains one or more additional botanicals. Examples of additional herbal ingredients may be selected from the group consisting of grains, herbs and herbs.

[0055] In some embodiments, the juice-based beverage contains one or more non-plant components such as nutraceuticals, dietary supplements, or functional ingredients. Examples of non-plant components may be selected from the group consisting of fatty acids such as omega-3 fatty acids, probiotics, prebiotics, vitamins and minerals. For example, a juice-based beverage may contain added vitamins and/or minerals such as vitamin D and calcium.

[0056] In some embodiments, the juice-based beverage contains one or more flavor enhancers, such as flavor modifiers (FMPs). Flavor and odor enhancers can be natural or non-natural ingredients. It is contemplated that flavor and odor enhancers may be sweeteners. Examples of sweeteners may be selected from the group consisting of sucralose, aspartame, saccharin, stevia, acesulfame potassium, erythritol, glycerol, cyclamate, lactitol, maltitol, sorbitol, xylitol, mannitol, loch, advantam, isomalt, neotame, and the like, or their combinations. In some embodiments, the stevia contains rebaudioside A. Additionally, the flavor and odor enhancers can be fruit or fruit peel oils. In some embodiments, the flavor enhancers include orange peel oils.

[0057] In some embodiments, the juice-based beverage contains from about 0.001 to about 0.2 wt. % flavor and odor enhancers. For example, a juice-based beverage may optionally contain from about 0.01 to about 0.1 or about 0.08 wt. % FMP. In addition, the juice-based drink may optionally contain from about 0.001 to about 0.01 or about 0.006 wt. % citrus oils.

[0058] In some embodiments, the juice-based beverage contains pulp. In some embodiments, the juice-based beverage does not contain pulp.

[0059] The juice-based beverage may also contain one or more dairy products. Dairy products can be milk or its derivative. Alternatively, the juice-based beverage may contain one or more milk substitutes such as soy milk, almond milk, rice milk, cashew milk, hemp milk, flaxseed milk, or combinations thereof.

[0060] Some fruit juices, but most vegetable juices, have a naturally high pH that is above 4.5. Depending on the method of pasteurization, transport and storage of the juice beverage, it may be desirable to oxidize the high pH juice ingredients or to oxidize the juice beverage itself. The acidification can be done by, for example, adding an acid such as citric acid, or by adding highly acidic juices to lower pH levels. In some embodiments, the pH levels of the juice based beverage or juice ingredients are lowered to less than about 4.5. In a preferred embodiment, the juice-based beverage has a pH value below 4.5.

[0061] Juice-based beverages of the present invention may be formed by combining a juice base with one or more low-calorie liquids. In some embodiments, the juice-based beverage may be formed from one or more juice concentrates (FCs). In some embodiments, the juice-based beverage may be formed entirely from directly-pressed (NFC) juices. In other embodiments, the juice-based beverage may be formed from a combination of FC and NFC juices.

[0062] Juicing can be performed by various methods known in the art, including, but not limited to, juicing by grinding, juicing by centrifugation, and pulverizing. Grinding juice, also known as cold juicing, may involve the steps of chopping a fruit or vegetable, loading the contents into a porous filter bag, applying pressure to the filter bag, and collecting the resulting juice that flows out of the filter bag. Juicing by centrifugation may include the steps of loading pieces of fruit or vegetables into a porous basket having one or more rotating blades, where the contents are accelerated to high speeds and the juice passes through the basket and the pulp remains in it. Pulverizing juicing can use a twin screw system that grinds and grinds the fruit or vegetable content as it passes between the screws and then extracts the resulting juice.

[0063] The resulting juice beverage of the present invention has a reduced sugar concentration compared to the juice base used to produce the juice beverage. The sugar concentration, measured in grams of sugar per ml, in a juice-based beverage can be from about 10% to about 75% lower than the grams of sugar per ml in a juice base used to make a juice-based beverage. In a preferred embodiment, the grams of sugar per ml in the juice-based beverage may be from about 20% to about 50% lower than the grams of sugar per ml in the juice base used to make the juice-based beverage. In another preferred embodiment, the grams of sugar per ml in a juice-based beverage may be between about 30% and about 75% lower than the grams of sugar per ml in a juice base used to make a juice-based beverage, when the juice-based beverage contains sweetener or flavor enhancer.

[0064] Likewise, the juice based beverage has a lower Brix level compared to the juice base used to make the juice based beverage. The Brix level of the juice-based beverage may be from about 10% to about 75% lower than the Brix level of the juice base used to make the juice-based beverage. In a preferred embodiment, the Brix level of the juice-based beverage may be from about 20% to about 50% lower than the Brix level of the juice base used to make the juice-based beverage. In another preferred embodiment, the Brix level of the juice-based beverage may be from about 30% to about 75% lower than the Brix level of the juice base used to make the juice-based beverage, when the juice-based beverage contains sweetener or flavor enhancer.

[0065] In addition, the resulting juice-based drink has a lower calorie content per serving compared to the juice base used to make the juice-based drink. The number of calories, measured in calories per ml, in a juice-based beverage can be from about 10% to about 75% lower than the calories per ml in a juice base used to make a juice-based drink. In a preferred embodiment, the number of calories per ml in the juice-based beverage may be from about 20% to about 40% lower than the calories per ml in the juice base used to make the juice-based drink. In another preferred embodiment, the number of calories per ml in the juice-based beverage may be from about 30% to about 75% lower than the calories per ml in the juice base used to make the juice-based drink, preferably when the drink is based on juice contains a sweetener or flavor enhancer.

[0066] A juice-based beverage may have the same or substantially the same different characteristics as its corresponding juice base. Similarity of characteristics can be determined using Quantitative Descriptive Analysis ( ^QDA® ). The characteristics can be assessed by a qualified sensory evaluation panel composed of qualified experts who compare the characteristics of the juice base with those of a juice based beverage.

[0067] Characteristics assessed by a qualified sensory evaluation panel may include smell, taste, mouthfeel, texture, and aftertaste. In addition, characteristics may include various appearance characteristics, including color, brightness, viscosity, opacity, and amount of pulp. Characteristics may include various odor characteristics, including fresh orange odor, unnatural orange odor, citrus odor, and bitter odor. Characteristics may include various flavor characteristics, including flavor intensity, fruit juice flavor, fresh orange flavor, unnatural orange flavor, pineapple flavor, coconut flavor, banana flavor, concentration, citrus flavor, general vegetable flavor, celery flavor, cucumber flavor , sweetness, saltiness, acidity, astringency, bitterness, chemical taste, stale taste and astringent taste. Characteristics may include various mouthfeel characteristics, including hardness, pungency, and a dry mouth sensation.

[0068] In some embodiments, comparing these characteristics as measured using ^QDA® results in a control compliance value of greater than about 80, greater than about 85, greater than about 90, or greater than about 95%.

Examples

[0069] Table 1 summarizes three examples of blends, each blend containing a juice base that is blended with lettuce juice and coconut water to produce a premix (juice based drink) having a sensory profile that is similar to the juice base. Examples 1-4 are further described in the following paragraphs.

[0070] In Example 1 of Table 1, the desired concentrations of lettuce juice, coconut water, and orange juice were determined. In particular, descriptive analyzes were used to quantify the intensity of the sensory characteristics of the tested juice mixtures. The design of experiments was carried out with 12 low Brix liquids, which were obtained from various plant materials, including lettuce, cucumber, celery and coconut. Immediately after the formulas were developed, the samples were placed in a pilot plant and tested for sensory characteristics to obtain Composite Compliance to Control (FTC) calculations. The characteristics that were tested included smell, taste, mouthfeel, texture and aftertaste. More specifically, the characteristics included citrus flavor, orange flavor, fresh/raw orange flavor, general vegetable flavor, celery flavor, cucumber flavor, sweetness, saltiness, bitterness, astringency, viscosity, and dry mouth sensation.

[0071] Composite FTC compares the sensory profile of a juice based beverage with the sensory profile of a juice base, which is quantified as a percent match from 0% to 100%. The control is the juice base alone, and 100% represents the best sensory match for the juice based beverage to the juice base control. The Brix value and sugar reduction value are based on the sugar content of the specific fruits and vegetables used in the experiments.

[0072] As shown in Table 2 below, Options 1-8 reflect a comparison of orange juice mixed with lettuce juice, celery juice, cucumber juice, and/or coconut water. When using 70% orange juice base, coconut water and lettuce juice each showed favorable results with FTC values of 90.1% and 88.2%.

[0073] More specifically, the combination of coconut water and lettuce juice with orange juice gave favorable results. Surprisingly, the combination of coconut water and lettuce juice with 70% orange juice shown in Chart Option 4 even gave an improved FTC value compared to mixtures with 70% orange juice containing only coconut water or only lettuce juice.

[0074] In particular, it was found that each low calorie liquid, when combined with a juice base, gave flavor characteristics that were markedly different from those of the juice base itself. However, the combination of the two low calorie liquids had a synergistic effect in reducing certain characteristics of the low calorie liquids that differed from the full calorie juice base. For example, separately coconut water was generally associated with a salty characteristic, and separately lettuce juice was associated with a vegetable characteristic. Some consumers may find the presence of a salty or vegetable characteristic undesirable in a fruit juice beverage. Surprisingly, when combining coconut water and lettuce juice, the intensity of salty and vegetable characteristics was perceived to be reduced, resulting in increased FTC.

[0075] A second set of experiments was conducted focusing only on coconut water and lettuce juice with an orange juice base. FIG. 1 is a principal component analysis diagram depicting the sensory characteristics from these experiments. Table 3 below is a summary of the formulations from the FIG. 1. All percentage values are taken by weight of the entire composition.

[0076] FIG. 1, samples and characteristics that are close to each other on the graph have a positive correlation. For example, orange juice control 101 had a more positive correlation with sample 102, which was composed of 85% orange juice plus lettuce juice and coconut water in equal amounts, compared to mixtures containing 85% orange juice, and also only lettuce juice 104 or just coconut water 103. The test also found that orange juice blend 105, which had a higher ratio of coconut water to lettuce, was purposefully more like 100% orange juice than orange juice blend 106 containing more lettuce juice than coconut water.

[0077] Other sensory evaluation methods were used to test the results of the experiments described above. For example, one of the methods used included Quantitative Descriptive Analysis (QDA ^® ) conducted by a qualified sensory assessment panel. The panel was trained to quantify characteristics in the following categories: appearance (AP), taste (FL), smell (AR) and aftertaste (AF).

[0078] Table 4 shows a control of 100% orange juice compared to a mixture of 70% orange juice with 30% lettuce juice, a mixture of 70% orange juice with 30% coconut water, a mixture of 70% orange juice with 15% coconut water. water and 15% lettuce juice, and a mixture of 70% orange juice with 24% coconut water and 6% lettuce juice. Similar characteristics were identified using Tukey's test with a significance level of 10%. In Table 4 below, similar features are marked with a check mark and dissimilar features are marked with an X. The result showed that the juice-based drink containing more coconut water with lettuce juice had the most similar characteristics to the control. In particular, in the case of 70% orange juice with 30% coconut water, 9 characteristics were similar to the control. In the case of 70% orange juice with 15% coconut water and 15% lettuce juice, 15 characteristics were similar to controls. In the case of 70% orange juice with 24% coconut water and 6% lettuce juice, 17 characteristics were similar to controls. In the case of 70% orange juice with 30% lettuce juice, 13 characteristics were similar to the control.

[0079] Additional formulations were created to focus on improving the FTC blends to further aim to outperform the orange juice base control. The enhancements were intended to fill in the flavor profiles, such as citrus flavor and sweetness intensity, that were reduced by mixing low calorie liquids with a juice base. As shown in Example 4 in Table 1, 0.08 wt. % sweetness enhancer (flavor with modifying properties (FMP), which is a natural flavor from International Flavors & Fragrances Inc.) and 0.006 wt. % orange flavor (citrus oils/inclusions) was added to the mixture with 69.914 wt. % orange juice, 24 wt. % coconut water and 6 wt. % lettuce juice. Flavor enhancement improved the FTC of the blend from 91.3% to 96.5% compared to the similar blend of Example 1 to which no flavor enhancers were added. In an alternative example, mixtures that were made and had a 30% or greater sugar reduction/brix value were boosted by adding about 70 ppm or more stevia depending on the level of sugar reduction/brix value.

[0080] Other formulation examples have demonstrated that the preferred ratio of coconut water to lettuce juice can vary depending on the identity of the juice base. For example, the ratio of coconut water to lettuce juice can be modified to achieve a lower Brix value in the juice blend while aiming for superior juice base sensory profile.

[0081] Returning to Table 1 in Example 2, a green juice mixture containing sweet potato, grape, apple, banana, mango, pineapple, orange, carrot, lime, kale, and spinach juice was found to have an improved taste when the concentration lettuce juice was higher than the concentration of coconut water. For example, in one embodiment, 70% green juice was mixed with 20.6% lettuce juice and 9.4% coconut water. The resulting green juice blend had a Composite Compliance value of approximately 82.7% with a calculated Brix reduction of 23%. Characteristics tested included overall fruit juice flavor, pineapple flavor, banana flavor, overall vegetable flavor, celery flavor, coconut flavor, sweetness, acidity, bitterness, astringent taste, and dry mouth sensation. In particular, the green juice base component had a Brix value of 12.2°Bx, and the finished juice mix with added coconut water and lettuce juice had a Brix value of 9.5°Bx. Surprisingly, acceptable combinations of low-calorie liquids differed depending on the type of juice base. For example, a green juice base was acceptable mixed when combined with an increased amount of lettuce juice compared to coconut water. In contrast, the orange juice base was acceptable mixed when combined with increased amounts of coconut water rather than lettuce juice.

[0082] In Example 3 of Table 1, an apple juice based formulation was found to have an improved taste when the concentration of coconut water was higher than lettuce juice. For example, in one embodiment, 70% apple juice was mixed with 22% coconut water and 8% lettuce juice. The resulting apple juice blend gave a composite match value of approximately 93% with a calculated sugar reduction of approximately 21%. Characteristics that were tested included overall apple flavor, overall odor, overall sweetness, sweet odor, honey, vegetables, lettuce, bitter astringency and aftertaste. For example, the apple juice base component had a Brix value of 11.5°Bx, and the finished juice mix with added coconut water and lettuce juice had a Brix value of 9.1°Bx.

[0083] While the disclosure has been illustrated and described in detail in the drawing and in the foregoing description, such illustration and description should be considered by way of example and not limitation, it being understood that only exemplary embodiments have been shown and described. and that all changes and modifications within the scope of the invention are protected.

[0084] Although many examples and methods have been presented in the present disclosure, it should be understood that additional embodiments may be created by combining one or more elements from the various embodiments described herein, to the extent that the elements are compatible. . By way of example, in some embodiments, a composition described herein may further comprise one or more elements from another composition described herein, or a selected combination of elements from any combination of compositions described herein.

[0085] Although embodiments of the invention have been described with reference to certain elements, one skilled in the art upon reading the present disclosure will appreciate that additional embodiments are disclosed herein as appropriate, and elements may be omitted, replaced, added, combined, or reordered in an acceptable manner to form new embodiments. In addition, although the open terms "comprises" and "includes" are used herein, additional embodiments may be formed by substituting the terms "consisting essentially of" or "consisting of".

[0086] In addition, when one or more implementations are given a value, values, range, or ranges for a particular variable, an additional implementation can be created by forming a new range whose endpoints are selected from the explicitly listed values or any single value between open ranges.

[0087] There are many advantages of the present invention that result from various features of the compositions and methods described herein. It should be noted that alternative embodiments of the compositions and methods of the present invention may not include all of the features described, while still benefiting from at least some of the benefits of such features. One skilled in the art can readily develop his own implementations of compositions and methods that include one or more of the features of the present invention and are within the spirit and scope of the present invention as defined by the appended claims.

Additional disclosure

[0088] The following descriptive embodiments are offered as a further basis for the disclosed invention:

[0089] In a first embodiment, novelty aspects of the present invention are directed to a juice-based beverage comprising: from about 40 wt. % to about 85 wt. % juice base having a Brix value of from about 7.5°Bx to about 25°Bx, wherein the juice base contains at least one fruit juice; from about 5 wt. % to about 35 wt. % of the first liquid, and the first liquid is juice and has a Brix value from about 2°Bx to about 7°Bx; and from about 3 wt. % to about 30 wt. % of the second liquid, and the second liquid is juice and has a Brix value from about 1°Bx to about 6°Bx; wherein the Brix value of the second fluid is lower than the Brix value of the first fluid.

[0090] In another aspect of the first embodiment, the juice-based drink contains: from about 40 wt. % to about 85 wt. % juice base having a Brix value of from about 7.5°Bx to about 25°Bx, wherein the juice base contains at least one fruit juice; from about 5 wt. % to about 35 wt. % of the first liquid, and the first liquid is juice and has a Brix value from about 2°Bx to about 7°Bx; and from about 3 wt. % to about 30 wt. % of the second liquid, and the second liquid is juice and has a Brix value from about 1°Bx to about 6°Bx; wherein the Brix value of the second fluid is lower than the Brix value of the first fluid; and wherein the juice-based beverage further has one or more restrictions selected from the following list:

[0091] the weight ratio of the first liquid to the second liquid is from about 10:1 to about 1:1;

[0092] at least one fruit juice is selected from the group consisting of apricot juice, apple juice, orange juice, melon juice, grapefruit juice, lemon juice, lime juice, tangerine juice, tangelo juice, kumquat juice, mango juice, pear juice , peach juice, pineapple juice, cranberry juice, banana juice, papaya juice, passion fruit juice, grape juice, strawberry juice, raspberry juice, currant juice, blueberry juice, blackberry juice, acai juice, lychee juice, kiwi juice, pomegranate juice, juice chokeberry and green juice;

[0093] at least one fruit juice is orange juice;

[0094] the juice base is green juice;

[0095] the first liquid is a juice selected from the group consisting of juice of coconut, watermelon, beetroot, ginger, potato, sweet potato, wax gourd, turnip, carrot, swede, bamboo, birch, maple, cactus, aloe, sugarcane and barley;

[0096] the first liquid is coconut water;

[0097] the second liquid is a juice selected from the group consisting of turnip, lettuce, kale, chard, arugula, watercress, tomato, celery, onion, cucumber, parsley, cilantro, basil, mint, fennel, dill, wheat germ, asparagus, artichoke and olives;

[0098] the second liquid is lettuce juice;

[0099] the first liquid has a salty taste that is muted by the presence of the second liquid;

[0100] the second liquid has a vegetable flavor that is muted by the presence of the first liquid;

[0101] the juice based beverage has a control compliance value of at least 85% when comparing the performance of the juice based beverage to that of the juice base using quantitative descriptive analysis;

[0102] the juice-based drink is approximately 100% juice;

[0103] the juice-based beverage further comprises citrus oil;

[0104] the juice-based drink consists of natural ingredients;

[0105] the first liquid is coconut water and the second liquid is lettuce juice;

[0106] the juice base has a first sugar concentration and the juice drink has a second sugar concentration, the second sugar concentration being from about 20% to about 40% lower than the first sugar concentration; And

[0107] The juice-based beverage further contains stevia.

[0108] In a second embodiment, the novelty aspects of the present invention are directed to a method for making a juice-based beverage, comprising the steps of: providing a juice base having a Brix value of from about 7.5°Bx to about 25° Vx, and the juice base contains at least one fruit juice; providing a first liquid, wherein the first liquid is juice and has a Brix value of from about 2°Bx to about 7°Bx; provide a second liquid, and the second liquid is a juice and has a Brix value from about 1°Bx to about 6°Bx; and combine the juice base with the first liquid and the second liquid to obtain a juice-based drink, and the juice-based drink contains from about 40 wt. % to about 85 wt. % juice base, from about 5 wt. % to about 35 wt. % of the first liquid, as well as from about 3 wt. % to about 30 wt. % of the second liquid; wherein the Brix value of the second fluid is lower than the Brix value of the first fluid.

[0109] In a third embodiment, novelty aspects of the present invention are directed to a juice-based beverage comprising: a juice base having a first Brix value, the juice base comprising at least one fruit juice; a first liquid, wherein the first liquid is juice and has a second Brix value; a second liquid, wherein the second liquid is juice and has a third Brix value; wherein the third Brix value is lower than the second Brix value; moreover, the juice-based drink has a fourth value on the Brix scale; and wherein the fourth Brix value is 20-40% lower than the first Brix value.

Claims (24)

1. A juice-based drink containing: from 40 wt.% to 85 wt.% juice base, having a Brix value from 7.5 °Bx to 25 °Bx, and the juice base contains at least one fruit juice; from 5 wt.% to 35 wt.% of the first liquid, and the first liquid is a juice and has a Brix value from 2 °Bx to 7 °Bx; and from 3 wt.% to 30 wt.% of the second liquid, and the second liquid is a juice and has a Brix value from 1 °Bx to 6 °Bx; characterized in that the fruit juice is different from each of the first liquid and the second liquid, the second liquid is different from the first liquid, and the Brix value of the second liquid is lower than the Brix value of the first liquid. 2. A juice-based beverage according to claim 1, characterized in that the weight ratio of the first liquid to the second liquid is between 10:1 and 1:1. 3. A juice-based drink according to claim 1 or 2, characterized in that at least one fruit juice is selected from the group consisting of apricot juice, apple juice, orange juice, melon juice, grapefruit juice, lemon juice, lime juice, tangerine juice, tangelo juice, kumquat juice, mango juice, pear juice, peach juice, pineapple juice, cranberry juice, banana juice, papaya juice, passion fruit juice, grape juice, strawberry juice, raspberry juice, currant juice, blueberry juice, blackberry juice , acai juice, lychee juice, kiwi juice, pomegranate juice, chokeberry juice and green juice. 4. Drink-based juice according to any one of paragraphs. 1-3, characterized in that at least one fruit juice is orange juice. 5. Drink-based juice according to any one of paragraphs. 1-4, characterized in that the juice base is green juice. 6. Drink-based juice according to any one of paragraphs. 1-5, characterized in that the first liquid is a juice selected from the group consisting of juice of coconut, watermelon, beetroot, ginger, potato, sweet potato, wax gourd, turnip, carrot, swede, bamboo, birch, maple, cactus , aloe, sugar cane and barley. 7. Drink-based juice according to any one of paragraphs. 1-6, characterized in that the first liquid is coconut water. 8. Drink-based juice according to any one of paragraphs. 1-7, characterized in that the second liquid is a juice selected from the group consisting of turnip, lettuce, kale, chard, arugula, watercress, tomato, celery, onion, cucumber, parsley, cilantro, basil , mint, fennel, dill, wheat germ, asparagus, artichoke and olives. 9. Drink-based juice according to any one of paragraphs. 1-8, characterized in that the second liquid is lettuce juice. 10. Drink-based juice according to any one of paragraphs. 1-9, characterized in that the first liquid has a salty taste, which is muffled by the presence of the second liquid. 11. Drink-based juice according to any one of paragraphs. 1-10, characterized in that the second liquid has a vegetable taste, which is drowned out by the presence of the first liquid. 12. Drink-based juice according to any one of paragraphs. 1-11, characterized in that the juice-based beverage has a control compliance value of at least 85% when comparing the characteristics of the juice-based beverage with those of the juice base using quantitative descriptive analysis. 13. Drink-based juice according to any one of paragraphs. 1-12, characterized in that the juice-based drink is 100% juice. 14. Drink-based juice according to any one of paragraphs. 1-13, additionally containing citrus oil. 15. Drink-based juice according to any one of paragraphs. 1-14, characterized in that the juice-based drink consists of natural ingredients. 16. Drink-based juice according to any one of paragraphs. 1-15, characterized in that the first liquid is coconut water and the second liquid is lettuce juice. 17. Drink-based juice according to any one of paragraphs. 1-16, characterized in that the juice base has a first sugar concentration, and the juice-based drink has a second sugar concentration, the second sugar concentration being 20% to 40% lower than the first sugar concentration. 18. Drink-based juice according to any one of paragraphs. 1-17, additionally containing stevia. 19. A method for producing a juice-based drink, comprising the steps of: provide a juice base having a Brix value between 7.5 °Bx and 25 °Bx, wherein the juice base contains at least one fruit juice; providing a first liquid, wherein the first liquid is juice and has a Brix value of 2 °Bx to 7 °Bx; provide a second liquid, and the second liquid is a juice and has a Brix value from 1 °Bx to 6 °Bx; and combining the juice base with the first liquid and the second liquid to obtain a juice-based drink, wherein the juice-based drink contains from 40 wt.% to 85 wt.% of the juice base, from 5 wt.% to 35 wt.% of the first liquid, and also from 3 wt.% to 30 wt.% of the second liquid; wherein the Brix value of the second fluid is lower than the Brix value of the first fluid. 20. A juice-based drink containing: a juice base having a first Brix value of 7.5°Bx to 25°Bx, the juice base comprising at least one fruit juice; a first liquid, wherein the first liquid is juice and has a second Brix value of 2 °Bx to 7 °Bx; a second liquid, wherein the second liquid is juice and has a third Brix value of 1 °Bx to 6 °Bx; wherein the third Brix value is lower than the second Brix value; wherein the juice-based beverage has a fourth Brix value of 1.5 °Bx to 10 °Bx; and wherein the fourth Brix value is 20-40% lower than the first Brix value.